Easy Food Stuffs Casserole – 30-Minute Family Dinner

Hey there! I'm Maya Chen, and I'm so excited to share this recipe for Food Stuffs. It's the kind of dish that came to life on a busy weeknight when I stared into my pantry and wondered what magic I could make from odds and ends.

This casserole is the ultimate comfort food: layers of tender pasta, savory ground meat, and a creamy, cheesy sauce that bakes up golden and bubbly. It's everything you want in a family dinner—simple, satisfying, and endlessly customizable.

I love that this recipe is forgiving. You can swap ingredients based on what you have, and it always turns out delicious. Let's get cooking!

About the Ingredients

12 oz (340g) elbow macaroni

Any short pasta works. Try cavatappi or shells for more texture.

1 lb (450g) ground beef (or turkey)

Ground turkey or chicken are leaner options. For a vegetarian version, use plant-based crumbles.

1 medium onion, diced

Yellow or sweet onion. If you're short on time, use 1/2 cup frozen diced onion.

2 cloves garlic, minced

Fresh garlic is best, but 1/2 teaspoon garlic powder works in a pinch.

1 can (14.5 oz / 410g) diced tomatoes, undrained

Fire-roasted adds extra flavor. Use crushed tomatoes if you prefer a smoother sauce.

1 can (10.5 oz / 298g) condensed cream of mushroom soup

Substitute cream of chicken or celery. For a homemade version, use a white sauce with mushrooms.

1 cup (240ml) milk

Any milk works—dairy or plant-based. Use whole milk for extra creaminess.

2 cups (200g) shredded cheddar cheese, divided

Sharp cheddar gives more flavor. Try a mix of cheddar and mozzarella for extra gooeyness.

1 teaspoon Italian seasoning

Dried oregano or basil also work. Add 1/2 teaspoon red pepper flakes for heat.

1/2 teaspoon salt

Adjust to taste. If using salted butter or cheese, reduce the salt.

1/4 teaspoon black pepper

Freshly ground is best, but pre-ground is fine.

Tips & Tricks

Don't overcook the pasta

Boil it 1-2 minutes less than the package directions, because it will continue cooking in the oven.

Drain the meat well

After browning, spoon off excess fat to prevent a greasy casserole.

Let it rest

After baking, let the casserole sit for 5-10 minutes so it sets and slices cleanly.

Step-by-Step Instructions

1. Preheat and Boil Pasta

Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until al dente (about 7 minutes for elbows). Drain and set aside.

2. Brown the Meat

In a large oven-safe skillet over medium-high heat, cook ground beef and onion until beef is no longer pink, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant. Drain excess fat.

3. Make the Sauce

Stir in diced tomatoes, cream of mushroom soup, milk, Italian seasoning, salt, and pepper. Bring to a simmer, then cook for 3-4 minutes until slightly thickened.

4. Combine Pasta and Cheese

Remove skillet from heat. Stir in cooked pasta and 1 1/2 cups of cheddar cheese until well combined.

5. Top with Cheese

Sprinkle the remaining 1/2 cup cheese evenly over the top.

6. Bake Until Bubbly

Bake uncovered at 375°F (190°C) for 20-25 minutes, until the edges are bubbling and the top is golden brown. Let rest for 5 minutes before serving.

Delicious Variations

Add veggies

Stir in 1 cup of frozen peas and carrots or sautéed mushrooms before baking.

Spice it up

Add 1/2 teaspoon chili powder and a dash of hot sauce for a Tex-Mex twist.

Cheese swap

Use pepper jack or smoked gouda instead of cheddar for a different flavor.

How to Store Food Stuffs

Frequently Asked Questions

I hope you love this Food Stuffs casserole as much as my family does! If you try it, leave a comment below and let me know how it turned out. Happy cooking! Small steps, big impact.

Food Stuffs

Food Stuffs is a hearty, cheesy casserole that turns pantry staples into a comforting 30-minute family dinner.

★★★★½ 4.8 (156 ratings)

15 minPrep time25 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 12 oz (340g) elbow macaroni
• 1 lb (450g) ground beef (or turkey)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz / 410g) diced tomatoes, undrained
• 1 can (10.5 oz / 298g) condensed cream of mushroom soup
• 1 cup (240ml) milk
• 2 cups (200g) shredded cheddar cheese, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

📋 Instructions

1. 1Preheat and Boil Pasta — Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until al dente (about 7 minutes for elbows). Drain and set aside.
2. 2Brown the Meat — In a large oven-safe skillet over medium-high heat, cook ground beef and onion until beef is no longer pink, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant. Drain excess fat.
3. 3Make the Sauce — Stir in diced tomatoes, cream of mushroom soup, milk, Italian seasoning, salt, and pepper. Bring to a simmer, then cook for 3-4 minutes until slightly thickened.
4. 4Combine Pasta and Cheese — Remove skillet from heat. Stir in cooked pasta and 1 1/2 cups of cheddar cheese until well combined.
5. 5Top with Cheese — Sprinkle the remaining 1/2 cup cheese evenly over the top.
6. 6Bake Until Bubbly — Bake uncovered at 375°F (190°C) for 20-25 minutes, until the edges are bubbling and the top is golden brown. Let rest for 5 minutes before serving.

👨‍🍳 Chef's Note: This recipe is a great base—feel free to experiment with your favorite add-ins. It's all about making it your own.

Servings: 6

Cuisine: American

Course: Casserole

Nutrition (per serving): 485 kcal · 28g protein · 42g carbs · 22g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices, focusing on small, achievable changes for everyday life. She shares practical tips from her own experiments in reducing waste at home and in her community.